Instructions: Butter an 8 by 8-inch baking pan with 1 tablespoon of the butter. Preheat oven to 375 degrees. In a 3-quart saucepan, bring the water or vegetable broth to a boil. Reduce to medium heat. Add polenta by the tablespoon while stirring constantly to prevent lumps from forming. Continue stirring while mixture cooks for 20 minutes. Add salt and remaining 1 tablespoon butter.

Remove from heat and pour into prepared pan. Cover with plastic wrap and cool if not serving immediately. To prepare Aubergine Sauce, place in a colander and sprinkle with 2 teaspoons salt. Let rest 30 minutes with a plate or towel under colander to catch any drips. Rinse and pat dry. Heat 1 tablespoon of the oil in a large saute pan. Cook one half of the eggplant, one layer at a time, over medium-high heat for 8 to 10 minutes. Remove with slotted spoon and reserve. Heat another tablespoon of oil and add remaining eggplant cubes. Cook until tender. Reserve with first half. In the same pan used for eggplant, he! ! ! at last tablespoon of olive oil at a low temperature and add onion and bell peppers. Saute onion and peppers for 10 minutes until onion is translucent. Add tomatoes, reserved eggplant, oregano, basil, 1 teaspoon salt, and red pepper sauce. Cook for 25 minutes over low heat.

NOTES : When ready to serve, sprinkle with grated cheese and heat in oven for 10 to 15 minutes. Slice polenta into 1/2-inch-thick by 4-inch-long strips. Place 3 slices on each dinner plate. Serve with Aubergine Sauce garnished with black olives. Loaf

Yield: 6 servings. Sauce
Yield: 4 cups.

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